In our home, this crustless pumpkin pie has become a beloved treat that I can hardly keep stocked! Michele and Lilly can’t get enough of its smooth, spiced flavors, and the way it melts in your mouth without the extra calories from a crust. Each bite is rich with cinnamon, nutmeg, and maple syrup, complemented by a dollop of creamy Greek yogurt on top. This recipe makes four personal pies, which is just enough for all of us – though, to be honest, I always wish I made a little extra!
Dr. Blake’s Top Tip: Make this for your Thanksgiving Dinner. You’re Welcome.
- Yield: 4 servings
Ingredients
1 tbsp cornstarch
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1 tsp ground cinnamon
1/4 cup maple syrup
1 tsp vanilla extract
1 cup pumpkin purée
3/4 cup coconut milk (from a can)
1 large egg
1 tbsp coconut oil
Greek yogurt to serve
Instructions
- Preheat the oven to 300Fº.
- Mix the cinnamon, nutmeg, ginger and cornstarch in a small bowl. Add the maple syrup and vanilla extract. Stir and set aside.
- In a large bowl, whisk together the pumpkin puree and the coconut milk (remember to shake the can well first). Add the egg and whisk again.
- Combine the spice and maple syrup mixture with the pumpkin puree mix. Stir well.
- Oil four 5.5-inch individual pie molds with coconut oil and pour in the mixture.
- Bake for 30 minutes. Top with Greek yogurt or Ice Cream.
